SUNNINGHILLInformation & bookings (011) 234-3252

Hi all,

Hope you all had a fantastic weekend. For those of you who attended Jo-burg day I hope you had a good time despite the rain making things a little messy, I think it was a great day out. This week Wickedfood hosted the Slow Food group for a Vietnamese class where we made fresh spring rolls from scratch amongst other things….it was a very tasty class and we be posting pics soon.

Follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet

Wickedfood Cooking Schools run classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.


  • Sunday 25 October at 4pm – Formal traditional Christmas dinner 1/1– (R390pp). Formal traditional Christmas dinner including Christmas tapas, prawn cocktail, rolled stuffed turkey breast, gammon and steamed Christmas pudding with a classic brandy cream sauce.
  • Monday 26 October at 6pm – Simply Asian with Neil Perry (R370pp). Revered as one of Australia’s foremost chefs and international TV food celebrity, Neil Perry’s first love is Asian food, with a strong Chinese leaning. In this class we explore some of his favourite dishes, taken from his book, Simply Asian. Dishes include fried sweet corn cakes, steamed fish, tangerine beef and stir-fried vegetables with noodles.
  • Sunday 31 October at 4pm – Mexican flavours (R360pp). An exotic blend of new world flavours including melted cheese with mushrooms, coriander soup, lamb in a chilli sauce, and rice pudding

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

October individual class programme….. click here

Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any questions that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.

Cookbook of the week The French cooking bible is back – and bigger than ever, The new edition of the Larousse Gastronomique has hit the shelves – and at 1,206 pages, it is bigger than ever . Click Here to read more.

Did you know?: – The liquid inside a coconut is the coconut juice, not the milk. Coconut milk is produced by steeping grated coconut meat in boiling water, leaving the mixture to cool, then straining it. Coconut cream is produced by the same method but using less water.

Our favourite ingredient: – Almond Ext ract – Almond extract, used in baked goods and desserts, tastes nothing like almonds. That’s because it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are technically inedible, but their oil has a strong, sweet flavour. “Pure” extract is made with bitter almonds, whereas “natural” extract contains cassia bark essence. “Imitation” extract contains synthetic chemicals that mimic the almond flavour – use almond extract in your baking or whip it into toppings and fillings. It’s complementary with most pitted fruits; you’ll often find almond extract used in cherry, apricot, and peach desserts. Because the flavour is so intense, almond extract should be used sparingly.

Food quote of the week: – “We load up on  bran in the morning so we’ll live forever.  Then we spend the rest of the day living like there’s no tomorrow.” – Lee Iacocca.

Food tip of the week: – Beans – to soak or not to soak – “When we read the recipe for frijoles a la charra—norteño-style slow-simmered pinto beans—given to us by the Texas cookbook writer Melissa Guerra, we did a double take. Guerra doesn’t call for soaking the dried beans overnight, or even for an hour or two, before cooking them. Not only that, but her recipe also told us to add salt to the cooking water. We’d always honored the convention that dried beans should be soaked so that they soften before they’re cooked, and we’d taken it on faith that salt in the cooking water will cause the beans to toughen. But when we went ahead and made the dish, the beans came out beautifully: plump, tender, and neither crunchy nor mushy.” Article taken from Click Here to read more.

Recipe of the week – Salade lyonnaise

Wickedfood Cooking School runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. Cooking lessons are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cookery classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.